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- Makes 8 cups
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Kick up the freshness factor of a summer salad by using cauliflower rice (cauliflower florets that have been finely chopped in a food processor) instead of grains. This cauliflower rice salad is also a great way to showcase the rainbow-hued cauliflower available at farmers markets this time of year. In the photo above, you'll see how it looks using classic white cauliflower. In the video below, we used purple.
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Ingredients
- 1 pound cauliflower, any color, riced (4 cups)
- 1 orange bell pepper, cut into ¼-inch dice (1 cup)
- 1 red bell pepper, cut into ¼-inch dice (1 cup)
- 1 cup fresh or thawed frozen green peas (5 ounces)
- 1 cup fresh or thawed frozen yellow corn (5 ounces)
- ¼ small red onion, cut into ¼-inch dice (¼ cup)
- ¼ cup finely chopped fresh cilantro
- ¼ cup lemon juice
- 2 tablespoons chopped almonds
- 1 pinch sea salt and freshly ground black pepper
Instructions
- In a large bowl, combine the cauliflower, bell peppers, peas, corn, onion, cilantro, lemon juice, and almonds. Season to taste with salt and pepper. Mix well.
Comments (2)
(5 from 2 votes)We had this today for dinner. It was scrumptious, delicious and better than I imagined it would be. My whole family asked for seconds, and my husband had thirds! Will have this quite regular.
My favorite salad! I am doing it over and over again. Fresh, crunchy, filling. Love